Brisket food safety!

cinmur · 09-30-2013, 06:47 PM

Smoked brisket to 160, foiled till 205,..put into cooler and rested for 12 hrs. The brisket was perfect...tender and great flavor..made up aus juice which the brisket was put in to heat up before serving. After 12 hrs in cooler, the briskets..were still warm. Is there a potential food safety issue? The briskets are wrapped in foil in a cooler and exposed to the air.
Thanks

Goddahavit · 09-30-2013, 06:50 PM

Below 40 or above 140....

You should monitor temp if your holding that long, know for certain the temps and you will have no worries.

Jayblefty · 09-30-2013, 06:51 PM

Did you temp it before you ate it? You want to avoid letting any your meat sit between 40-140 ferinheight for longer than 4 hours... That's prettying the industry standard. I have held butts in a cooler for 8+ hours wrapped in foil and towels and they were still above 160. It was a lot of meat tho!

landarc · 09-30-2013, 07:54 PM

What they said. I have held whole packers for upwards of 4 hours, and they had barely dropped in temperature. But, that is no guarantee. Easy enough, if you know it will be a long hold, to place a Maverick probe in there and watch it.

Fwismoker · 09-30-2013, 08:00 PM

^^^^^^^^^^^ All good info... What they said^^^^^^^^^^^

sliding_billy · 10-01-2013, 03:32 AM

Now that's a long rest...

boaz65 · 10-01-2013, 08:59 AM

Just curious, why the 12 hr rest? Was that intentional?

09-30-2013, 06:47 PM	#1
cinmur Knows what a fatty is. Join Date: 03-05-12 Location: Mitchell, sd	Brisket food safety! Smoked brisket to 160, foiled till 205,..put into cooler and rested for 12 hrs. The brisket was perfect...tender and great flavor..made up aus juice which the brisket was put in to heat up before serving. After 12 hrs in cooler, the briskets..were still warm. Is there a potential food safety issue? The briskets are wrapped in foil in a cooler and exposed to the air. Thanks

09-30-2013, 06:50 PM	#2
Goddahavit is one Smokin' Farker Join Date: 08-18-08 Location: PA, Fleetwood	Below 40 or above 140.... You should monitor temp if your holding that long, know for certain the temps and you will have no worries. __________________ Fire & Spice Catering & Competition Team [EMAIL="[email protected]"][email protected][/EMAIL] Stumps Platinum 5 on a porch trailer Backyard Jambo Stump's Stretch Bubba Keg Weber WSM Old weber gasser

09-30-2013, 06:51 PM	#3
Jayblefty On the road to being a farker Join Date: 07-23-13 Location: Roy, Utah	Did you temp it before you ate it? You want to avoid letting any your meat sit between 40-140 ferinheight for longer than 4 hours... That's prettying the industry standard. I have held butts in a cooler for 8+ hours wrapped in foil and towels and they were still above 160. It was a lot of meat tho! __________________ Originally Posted by cathy L........I just grab my fatties and yank them out.

09-30-2013, 07:54 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	What they said. I have held whole packers for upwards of 4 hours, and they had barely dropped in temperature. But, that is no guarantee. Easy enough, if you know it will be a long hold, to place a Maverick probe in there and watch it. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-30-2013, 08:00 PM	#5
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	^^^^^^^^^^^ All good info... What they said^^^^^^^^^^^ __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

10-01-2013, 03:32 AM	#6
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Now that's a long rest...

10-01-2013, 08:59 AM	#7
boaz65 On the road to being a farker Join Date: 08-23-13 Location: Pittsburgh, PA	Just curious, why the 12 hr rest? Was that intentional? __________________ "Just keepin' it GRILL"....on an Ugly Drum Smoker!